Sunday, April 14, 2013

Cinnamon Rolls

 
2 teaspoons of yeast
1 1/4 cups warm water
3 Tablespoons butter
3 Tablespoons Sugar
2 Tablespoons dry milk powder
1 teaspoon salt
3 1/4 cups all-purpose flour
 
1/4 cup butter, softened
2 Tablespoons sugar
2 teaspoons cinnamon
 
1/2 cup brown sugar
1/4 cup butter
1/4 cup corn syrup
 
 
Start by dissolving the yeast in the warm water in a mixing bowl. Add the butter, sugar, milk powder, salt, and 2 cups of flour. Mix it with a wooden spoon until the mixture is somewhat smooth.
 
Slowly add the remaining flour. When all the flour is incorporated, knead the dough for about 6 minutes. I use the hook attachment on my mixer for this step. If you don't have a mixer, you can knead it by hand.
 
Place in a greased bowl. Cover the bowl with a towel and let rise in a warm place for 1 hour. (To create a warm place, set your oven to 170 degrees for 30 seconds. Turn the oven off and place the bowl inside the oven.)
 
 
When the dough is doubled, punch it down and place on a floured surface. Roll the dough out to resemble a rectangle. (Just get as close to a rectangle as possible.) Spread the softened butter on the dough. You can use a spoon or your hand to do this.


Mix the cinnamon and sugar together in a bowl. Sprinkle the mixture on top of the butter. Roll the dough, starting from a long side.
 



Cut the dough in half first. Then turn each half into six pieces.
 
Meanwhile, mix the brown sugar, butter, and corn syrup in a small saucepan.
 
Heat until the sugar is dissolved.
Pour into a greased 9x13" pan. Spread with spatula to cover the entire pan.

 Place the 12 cut rolls on top of the sugar/butter/corn syrup mixture.  Cover the rolls and let rise in a warm place for about 1 hour.

When doubled, place in a 375 degree oven for 20 minutes.

After removing rolls from the oven, turn the pan over onto a cookie sheet.
 
Mix about 1/2 cup of powdered sugar, 1/4 teaspoon of vanilla and 1 Tablespoon of milk in a bowl. Drizzle this glaze on top of the warm cinnamon buns.